Eggs for Weight Loss Study 1
A study published in the Journal of the American College of Nutrition determined that an egg the first thing each morning could help with limiting calorie intake throughout the day. The study reported that leucine, an essential amino acid that is found in high quality protein such as eggs, most likely gives a weight loss advantage when dieting by helping to decrease loss of lean tissue, increase loss of body fat, as well as stabilize blood glucose levels.
The researchers discovered that increasing high quality protein within the diet, such as that present in eggs, dairy products and also meats, gives a metabolic advantage as a result of high content of the amino acid leucine. As reported by the researchers, both the quantity of high quality protein eaten, and also the time of day it’s eaten, could play a crucial role in losing weight. Eating more foods rich in protein such as eggs as well as restricting carbohydrates will help burn body fat plus control hunger and cravings, resulting in weight loss. The study also shows that greater consumption of high quality protein at breakfast time, in particular, could be vital for the weight loss benefit of a higher protein diet.
Eggs for Weight Loss Study 2
A 10-week study revealed that consuming a high quality protein breakfast when trying to lose weight will help maintain lean muscle mass, which is critical to long-term weight loss and maintenance.
Eggs for Weight Loss Study 3
A 2007 study revealed that overweight and obese women that ate a breakfast of two eggs daily for 5 days per week or more for 2 months, within a low fat diet which has a 1,000 calorie deficit, shed 65 % more weight, had 83 % more reductions in waist circumference and also reported increased improvements in levels of energy than their dieting counterparts that ate a bagel breakfast of the identical calories.
The quality of egg protein is the highest of any whole food product. The fact is, the protein in eggs is so effectively absorbed and made use of by the body that it’s regarded as the standard with which all the other dietary protein is assessed. On a scale referred to as biological value, the rank of eggs is 100; the rank of milk is 93; the rank of beef and fish is 75; and the rank of poultry is 72.